We came across Egret’s Maple-Bourbon Glazed recipe on the Egghead Forums and decided to take it in a different direction. So tip of the hat to John “Egret” Hall, we’d like to introduce you to our version, which introduces a bit more complexity and heat from the pepper. Sure to be a family favorite.
Tip: ALWAYS use all-natural maple syrup. Avoid anything that claims natural syrup with maple flavoring but made with brown rice syrup.
Ingredients for the Ham Injection
10-12 lb cooked, ready to eat ham (bone-in Butt or Shank)
1/2-1 cup Maple Syrup
Cherry and Apple wood chunks
Meat Injection syringe
Ingredients for the Maple-Jack Paste
2 Tbsp. pure Maple Syrup
2 Tbsp. freshly ground Black Pepper
2 Tbsp. Dijon or Honey-Dijon Mustard
1 Tbsp. Jack Daniel’s Whiskey
1 Tbsp. Vegetable Oil
1 Tbsp. Paprika
1 Tbsp. Onion Power
1 tsp. Ancho or Chimayo Pepper
2 tsp. coarse Salt, either kosher or sea salt
PReparation (DAy Before)
- Place the ham in a pan face-down. Inject the ham with 3/4-1 cup of Maple syrup until it starts to seep and can’t take anymore. Note that spiral cut hams will seep almost immediately however you should continue to inject at least 1/2 cup
- Assemble the paste and smear all over the exposed surfaces (except flat side).
- Cover loosely with plastic wrap and put in refrigerator until ready to smoke. Note that you can remove the ham from the fridge about one hour before cooking.
Directions (DAy Of)
- Stabilize the smoker (Big Green Egg) at 250° with plate setter (legs up) regular grid with raised grid attached.
- Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid.
- Cook until internal temperature reaches 140°.
This may take 5 hours, more or less depending upon your cook.
- Pull and rest, tented under aluminum foil for 10 minutes. Slice off and serve!